Samosas
- 3 C. flour
- 1 t. salt
- 3 T. ghee (clarified butter)
- 3/4 to 1 C cold water
- Potato filling
- Oil for frying
- In a bowl, combine flour, salt, and ghee. Rub flour and ghee together with fingers until they look like flakes of coarse meal. Pour 3/4 C. of water over mixture all at once and knead. Gather dough in a ball. If dough crumbles, add up to 4 T. more of water a T. at a time, until particles adhere. Knead on lightly floured surface. Fold end to end pressing down and pushing forward several times with the heel of your hand. Repeat about ten minutes until dough is smooth and elastic. Gather into a ball, brush lightly with oil. Set in bowl. Cover with damp towel. Pinch off a small piece of dough and roll into a 1" ball. Keep rest of dough covered. On lightly floured surface, roll ball into a circle with about 3 1/2" diameter. Cut the circle in half. Moisten the straight edge. Shape each semi-circle into a cone. Fill it with 1 1/2 t. potato filling and moisten and press top edges closed. Repeat until finished. (Covered with plastic wrap and refrigerated Samosas may be kept for 2-3 hours before frying.)
flour, salt, ghee, cold water, filling
Taken from www.epicurious.com/recipes/member/views/samosas-1269831 (may not work)